Add in the wet ingredients and mix just until the scone dough is workable. Scoop out the dough and plop it onto the center of your prepared cookie sheet. Using wet palms, smooth and flatten the dough into an 8-9 inch circle. I use a small silicone spatula to smooth the outside edges.

Add extra chopped nuts, if desired. Press in slightly.

Brush the top with a little coconut milk or rice milk.

Sprinkle with organic raw sugar (this makes a lovely crusty top).

Score the dough into eight wedges, using a sharp knife. Cut through and slice the dough down to the bottom. Use the silicone spatula to wiggle some space between each wedge.

Bake in the center of the preheated oven for about 20 to 25 minutes or so, depending upon your oven. Bake until the scones are golden and firm.

Serve warm with vegan butter- and apricot jam, if desired.

And for an amazing treat- slice the scones in half and grill them in a skillet, using vegan butter. The pecans get fragrant and toasty.

Makes eight scones.

Freeze leftover scones. Thaw as needed, and warm them- briefly- in a microwave (or slice in half and grill them in butter/vegan butter).

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.